Summer Squash and Mushrooms with Balsamic

Ingredients

• Summer squash

  raw

  4 medium or 784g

• White mushrooms

  raw

  ½ lb or 227g

• Balsamic vinegar

  3 tbsp or 48g

• Thyme

  dried

  1 tsp, leaves or 1g

• Black pepper

  ground

  ½ tsp or 1g

• Salt

  table

  1 dash or 0.4g

• Olive oil

  1 tbsp or 14g

Directions

1. Heat oil in a large skillet over medium heat on the stove.
2. Add the sliced summer squash and mushrooms to the skillet.
3. Sauté the vegetables for about 8-10 minutes, stirring occasionally, until they are tender and lightly browned.
4. In a small bowl, mix the balsamic vinegar, dried thyme, and black pepper.
5. Pour the balsamic mixture over the sautéed vegetables and stir well to coat evenly.
6. Continue to cook for another 2-3 minutes until the glaze slightly thickens and the vegetables are fully coated.
7. Remove from heat and add salt to taste if desired. Serve warm.